面制食品中铝含量测定方法

Method for Determination of Aluminium Content in Flour Food

探讨如何应用当前的检测标准为食品中含铝添加剂的管理提供更好的技术支持。运用电感耦合等离子体光谱和质谱技术,检测其铝含量,同时比较在不同酸消解体系中对铝含量的测定值产生的影响。结果表明,单一的硝酸体系无法彻底分解样品,必须添加一定量的氢氟酸才能对面制食品中的铝含量作出准确的测算。

This paper discuss the current testing standards for Aluminum containing food and how to provide better technical support for the food management. Apply inductively coupled plasma spectral technique and mass spectrometry to detect aluminum content, Meanwhile, Compare effect on the determination of aluminium content in different acid digestion system. The result shows that single nitric acid system can not thorough decomposition of samples, Must adding a certain amount of hydrofluoric acid can to aluminum content of flour food make an accurate calculation.